Brown Rice Couscous Tabbouleh

 

Brown Rice Couscous Tabbouleh

Serves 8 more

Ingredients:

1 Cup brown rice couscous, cooked

3 Tbls. olive oil ( you can always add more)

2 Tbl  fresh mint, minced

1/2 tsp sea salt

1/4- 1/3  C fresh lemon juice

1-3 cloves minced fresh garlic

1/2 C finely chopped spring onions

1/4 C minced red onion

3/4 C finely chopped fresh parsley

1 C cucumbers diced

1/2- 1 C garbanzo beans

Method:

Place warm cooked quinoa or couscous in a large container. Add olive oil, mint, salt, lemon juice, and garlic. Mix well and refrigerate for 1 hour or overnight. Add remaining ingredients, and mix well.

Works well served day of or prepared a day prior to serving. Great as a side, mixed into other salads or in a wrap! Lots  of ways to enjoy this wonderful dish!

 

Optional additions:

cherry tomatoes sliced or toasted sunflower seeds